Kale and Sun-Dried Tomato Skillet Mac

This is a vegetarian meal that I tried recently and really liked. I love Kale, but you could use collard greens or any other kind of greens for this recipe too that you like.

12 ounces small whole wheat pasta (elbow, shells, curled)

1 whole bunch Kale, chopped

2 Tablespoons Butter

2 Tablespoons olive oil

1 onion, chopped

4 cloves garlic, chopped

3 Tablespoons flour

1/3 cup homemade sun-dried tomato pesto (see recipe below)

1 cup plain yogurt

1 cup crumbled feta or goat cheese

1/2 cup grated parmesan

Sun- Dried Tomato Pesto (Giada De Laurentis)

1 8.5 ounce jar sun-dried tomatoes packed in oil

1 cup (packed) fresh basil leaves

2 garlic cloves

1/2 cup grated parmesan

1/2 teaspoon salt

1/2 teaspoon black pepper

In a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic just until the tomatoes are finely chopped. Transfer the pesto to a bowl and stir in the parmesan, salt, and pepper. (This makes about 1 1/2 cups so I use part of it for the recipe and store the rest in the fridge to use later.)

After you have made your pesto, bring a large pot of water to a boil. Put in some salt, and then add the pasta and cook according to package directions. Reserve a cup of pasta water before draining. Set pasta aside.

Turn on your oven to broil

In a another large pot or skillet heat olive oil and butter over medium heat. Add onions and garlic and sauté for about 4 minutes until soft. Add the chopped greens, stir and cook until wilted another 2 to 3 minutes. Add flour and cook and stir another minute. Add pesto, yogurt, feta, cooked pasta, and about 3/4 cups of the pasta water. Stir and cook until everything is well combined and heated through and it begins to thicken.

Place pasta in a casserole dish and sprinkle top with parmesan cheese. Place under the broiler for about 5 to 10 minutes, or just until top starts to brown. Remove from the oven and enjoy a tasty and nutritious meal! Makes about 6 servings.